The rainy weather these days makes us hungry during the day as we are unwilling to go out to find some snacks or food. Today we provide you with a delicious and simple recipe to make Indonesian Risoles.
INGREDIENTS FOR CONTENTS:
- 1 piece of chicken thigh (cut into small pieces) and boiled in 600 ml of water
- 25 g of carrots (cut into small cubes) and boiled
- 25 g of peas
- ½ piece of onion (chopped finely)
- 3 tablespoons of butter
- 3 tablespoons of flour
- 3 tablespoons of milk powder (dissolved in 300 ml chicken stock)
- ½ tablespoon of ground pepper
- 1 teaspoon of salt
- 1 teaspoon of ground nutmeg
INGREDIENTS FOR SKIN:
- 150 g of flour
- 275 ml of liquid milk
- 2 eggs
- 1 teaspoon of salt
INGREDIENTS FOR COATING:
- 100 g bread crumb
- 2 eggs
HOW TO MAKE RISOLES:
- First, make the contents by stir-frying onions onto iPan until fragrant, followed by pouring the flour and stirring until lumps are formed. Pour in the liquid milk gradually and sauté until it becomes smooth.
- Add chicken, carrots, peas, salt, pepper and ground nutmeg. Then stir until it boils. Take out and let it chill on a bowl.
- To make risoles skin, mix the ingredients for the skin altogether and form risoles skin similar to pancakes one by one. Take one piece of risoles skin and place 1 full tablespoon of risoles contents from the bowl. Fold the skin to wrap the contents and form triangle-shaped or rectangle-shaped risoles.
- Roll the risoles on egg then roll it on bread crumb, roll it again on egg then on bread crumb until it is fully coated.
- Deep fry the risoles until they become yellowish brown over medium heat.
